In a pressure cooker add the chickpeas and cover it with water. Add a pinch on salt and cook till tender. Transfer the stock to another bowl and keep aside.

In a thick bottom pot, heat the oil add the bay leaf then add the onions. Saute till transparent next add the tomatoes and saute further till the tomatoes turn soft and mushy. To this add the Cumin powder and cook for two minutes. Next add the cooked chickpeas with half the stock, bring this to boil later add the other half of the stock and continue to cook for another 20 to 25 mins.

The soup is ready. Add Salt and pepper to taste.

Variations - Can use the "Can chickpeas" directly by draining the liquid. The cooking time may vary.
You can also mash half the quantity of the chickpeas.